Lemon Meringue Pie -- Strawberry Lemon Pie

I have to give credit to the following cookbook for this recipe.  I highly recommend getting a copy if you can. All recipes I've tried work and are delicious.  Cooking a commonsense guide , Murdoch Books,
(ISBN 174045-171-6).

Lemon Meringue Pie

Filling:

1 cup sugar

1/2 cup cornstarch

2 tsp. grated lemon rind

3/4 cup lemon juice (bottled works just fine, otherwise you will need about 6 or more lemons)

2 oz butter (I use about two tbls.)

3 egg yolk (save the whites for the Meringue)

Meringue:

3 egg whites

1/2 cup sugar

I also add about 1/8 tsp. of cream of tarter to help meringue with structure

Preheat oven 415 degrees. Bake a pie crust (deep dish works well) for 7 minutes until cooked and set.

Filling-

combine sugar, cornstarch, lemon rind, lemon juice and 1 1/2 cups water in a saucepan.  Mix with whisk until well blended.  Cook over medium heat stirring constantly until the mixture turns thick and begins to boil.

Add the butter and stir over medium heat for one minute until the butter is incorporated.

Remove from head and add egg yolks one at a time stirring them in quickly to avoid the eggs cooking from the heated filling.  Be sure each egg is well mixed in before adding the next.

Allow the filling to cool and then spread in the pre-baked pie shell.  Placing a piece of waxed or parchment paper over the top of the filling while it cools will help prevent a "skin" from forming.

Meringue-

Prepare this while filling is cooling.

Put the egg whites in a mixing bowl and begin mixing on high speed.  Add the cream of tarter if you are using it.  Slowly add 1/2 cup of sugar while mixing on high speed.  Continue mixing the egg whites until they form stiff peaks.  This will be achieved when you can pull the stopped beaters out and the meringue stands up stiffly: about six minutes of so.

Spread the filling into the pie shell.  Evenly spread the meringue over the top of the pie all the way to the crust edges.  Bake at 415 degree for about 5 minutes until the meringue begins to brown.  Cool before serving.

*** Here is what I do sometimes to make the pie unique.  I like to add about two big tablespoons of strawberry jam to the hot filling to make strawberry-lemon pie. 

This is the basic recipe in the book and it is delicious!!! I have altered the wording slightly.  You will love this pie!  Comment and let me know how it worked out for you or if you have a great addition to this recipe.

Allan

Apple Pie - My Favorite Recipe

Apple Pie

make or buy a two layer pie crust

5-6 Granny Smith apples (or other sturdy, hard apples)
1 cup white sugar
1/2 tsp cinnamon
1/2 tsp allspice
pinch of ground cloves
2 tbls of butter
____________
1 tbls of corn starch

peel, core and cut apples into slices

place apples, sugar, butter, spices and two table spoons of water into a large sauce pot and heat on medium to high heat on top of stove

cook until the the apples begin to soften. drain off all but about two table spoons of liquid and add the corn starch by sprinkling it in and stirring to avoid clumping.

pour apples into unbaked pie shell, add top crust, pinch sides, brush with egg wash (beaten egg) or milk if you like

Bake at 375 degrees until the upper crust turns dark golden brown.  Let cool before serving.

Allan